Mango Curd Tart with Toasted Coconut Crust Recipe

Combine graham cracker crumbs, shredded coconut, granulated sugar, and a pinch of fine salt in a bowl. Stir in melted butter thoroughly to mix. Press the mixture firmly into the bottom of a 9-inch tart pan. Bake the crust at 350°F (175°C) for 10–12 minutes or until it turns a dark golden color. Remove from oven and let cool completely to set.

Blend fresh mango until smooth, then strain through a fine-mesh sieve to remove fibers. Measure out 1 ¼ cups of silky mango purée for the curd.

In a heavy saucepan over medium-low heat, whisk together mango purée, egg yolks, granulated sugar, and fresh lime juice. Continuously whisk the mixture for 8–10 minutes until thick enough to coat the back of a spoon. Be careful not to let the mixture boil to prevent curdling.

Remove the saucepan from heat. Stir in lime zest and a pinch of sea salt. Gradually whisk in the cold, cubed butter two pieces at a time, allowing each addition to melt completely before adding more. This emulsification creates a stable, glossy and silky texture.

Pour the prepared mango curd into the cooled toasted coconut crust, smoothing the surface. Press plastic wrap directly onto the surface of the curd to prevent a rubbery skin from forming while chilling.

Refrigerate the tart for at least 4 hours, preferably overnight, until fully set. Just before serving, remove the tart ring, then garnish with fresh mango cubes, whipped cream, and fresh mint leaves for a beautiful presentation.